Director, Hospitality Horticulture

The Director of Hospitality Horticulture, reporting to the Vice President of Hotel Operations and Hospitality Asset Management provides strategic leadership, technical expertise, operational oversight, and brand wide consistency of all horticultural programs across the Nation’s hospitality portfolio. Serves as the enterprise authority for horticultural standards and ensures brand-wide consistency and that every property and every guest facing environment reflects the organization’s elevated hospitality expectations while meeting goals for sustainability, safety, and operational excellence.

As steward of the horticultural design vision, the Director is accountable for developing, implementing, and maintaining the Portfolio Master Plan, including seasonal and cultural programs such as Lunar New Year, Spring, Summer, Harvest, and Holiday initiatives. Oversees all indoor and outdoor landscapes, plant collections, special events, and demand-based floral experiences across the enterprise.

ESSENTIAL DUTIES AND RESPONSIBILITIES

1.    Develops and executes long-term horticultural strategies, master plans, and ensures horticultural design and execution aligns with the broader hospitality brand strategy, standards that advance enterprise goals, visitor experience, and conservation objectives. Provides expert guidance on landscape and capital projects while advising executive leadership on horticulture risks, innovations, sustainability initiatives, and regulatory considerations.
2.    Directs, oversees, and collaborates with hospitality leadership to integrate horticulture operations, including plant care, irrigation, integrated pest management (IPM), soil, turf management, seasonal displays, landscape design, installations, and renovation projects. Maintains high standards for plant health, safety, aesthetics, and environmental performance while leading preparedness and response to weather events, pests, disease, and other environmental challenges.
3.    Establishes enterprise-wide guidelines, SOPs, and quality benchmarks for all horticultural operations, including equipment use, chemical handling, and arboriculture work. Conducts regular inspections and audits and coordinates emergency response procedures to mitigate risk to staff, visitors, and property.
4.    Provides strategic oversight and support to property level teams to ensure consistency across all hospitality assets.
5.    Represents horticulture in planning, capital project discussions, and long-range hospitality initiatives that may include overseeing operating and capital budgets, procurement of plants, equipment, materials, and services. Manages vendor and consultant relationships to ensure high-quality outcomes, contract compliance, and cost-effective use of resources.
6.    Performs other duties as assigned to support the efficient operation of the department.

SUPERVISORY RESPONSIBILITIES

Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning reviewing and directing work; evaluating and appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes hiring decisions and designs individual development plans with succession planning in mind for all key roles.

EDUCATION, EXPERIENCE AND QUALIFICATIONS

• Bachelor’s degree in Horticulture, Plant Science, Landscape Architecture, Environmental Science, or related field required.
• Minimum five (5) years of progressive experience in horticulture, landscape management, or botanical operations required.
• Minimum seven (7) years of supervisory experience required.
• Related, relevant, and/or direct experience may be considered in lieu of minimum educational requirements indicated above.

KNOWLEDGE, SKILLS AND ABILITIES (KSA)

• Advanced horticultural science, including plant physiology, propagation, soil science, pest/disease management, and environmental stress mitigation.
• Landscape design principles and the ability to interpret and execute large‑scale design plans.
• Floral design knowledge, including seasonal floral trends, cultural floral traditions, and event‑based floral production.
• Hospitality operations, guest‑experience standards, and luxury‑level service expectations.
• Corporate hospitality structures, including multi‑property oversight, brand consistency, and enterprise‑wide standardization.
• Regulatory compliance, including environmental regulations, safety standards, and sustainability practices.
• Budgeting and financial management, including capital planning, vendor contracts, an